Some quality characteristics of frozen sauces made with Polyporus squamosus

Abstract

The possibility of use and production of freeze-resistant sauces with the addition of 5.0% of proteinaceous preparation Polyporus squamosus was investigated. Polyporus squamosus is of microbiological origin (MMOL '87) and belongs to family Polyporacea, order Aphyllopharales, subclass Holobacidio-Mycetide, class Bacidimycetesa and mould Mycophita. The colour of sauces was determined instrumentally on MOM Color D, and the results expressed in the CIE and CIE Lab system. According to the values of the mean reflectance y [%] and dominant wave length λ [nm], the investigated samples can be classified in the group of light coloured sauces. The rheological experiments show that the investigated systems behave like pseudoplastic fluids, as approved statistically by mathematical calculation of flow index (n < 1). The sensory evaluation of appearance, colour, layering, homogenity, smell and taste of sauces produced with the addition of Polyporus squamosus lead to the conclusion that these desirable characteristics remained unchanged during the whole period of frozen storage (till 90 days).